Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

May 3, 2010

Foodie with Family: A healthy dessert. Really.

(Continued)

Blueberry Frozen Yogurt

3 c. Greek yogurt (whole or 2 percent)

1&½ c. sugar

6 c. frozen or fresh blueberries

1 T. Crème de Cassis, Grand Marnier or pure vanilla extract

Add yogurt, sugar and blueberries to your blender and blend until smooth. If you're using frozen berries, it may take a little coaxing to get them all blended. If it doesn't "want" to blend, shut off the blender and move the contents around a little with a wooden spoon or spatula. Remove the spoon, replace the lid and blend again.

If a smooth product is desired, pour and force the yogurt base through a stainless steel, fine mesh strainer. It will take a while, so be prepared! If you like a more rustic yogurt with bits of blueberry and seeds throughout, skip the straining. Either way, you need to refrigerate the base for 2-4 hours prior to freezing.

Pour the yogurt base into your ice cream maker and process according to manufacturer's instructions. (In my Cuisinart ice cream maker, it took 25 minutes and was ready to serve immediately.) Transfer to a freezer-safe container with a lid. This makes about two quarts.

If you have any yogurt left over, store it tightly packed in the freezer with a piece of plastic wrap laid directly on the surface of the frozen yogurt.

To serve as we did for The Evil Genius's birthday, lay a warm crepe (recipe below) on a plate. Add a scoop of blueberry frozen yogurt to the bottom left corner of the crepe. Fold the right half of the crepe left over the scoop of yogurt. Fold the top quarter down over the scoop. Top with a sprinkle of confectioners' sugar or a dollop of blueberry compote or blueberry sauce.

Crepes are culinary chameleons; they can be desserts, entrees, side dishes, sweet or savoury. They can be plain or jazzed up with herbs or chocolate. If you are going to use your crepes for dessert, you can add a touch of sugar — about a tablespoon — when mixing your batter.

Using room temperature eggs and milk enables the batter to blend up perfectly smooth. You can accomplish this by leaving the milk and eggs out of the refrigerator for at least 30 minutes but up to an hour before use.

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